Name: Creamsicle Mochi Ice Cream
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT7H0M0.000S
Yield: 10 servings
Ingredients: 10 tablespoons orange sherbet; 10 tablespoons vanilla frozen yogurt; Cornstarch, for dusting; 1 1/2 cups fine glutinous rice flour; 1 cup sugar; 1 1/2 cups pulp-free orange juice; 1/4 teaspoon distilled white vinegar; 1 drop orange gel food coloring

Level: Intermediate

Total: 7 hr
Active: 40 min

Yield: 10 servings

Ingredients

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10 tablespoons orange sherbet

10 tablespoons vanilla frozen yogurt

Cornstarch, for dusting

1 1/2 cups fine glutinous rice flour

1 cup sugar

1 1/2 cups pulp-free orange juice

1/4 teaspoon distilled white vinegar

1 drop orange gel food coloring

Directions

Place an empty egg carton in the freezer. Arrange ten 8-inch sheets of plastic wrap on a work surface. Scoop a tablespoon-size scoop of sherbet in the center of each sheet. Flatten each scoop into a 2-inch round using the back of a spoon. Scoop the frozen yogurt into 10 tablespoon-size scoops; arrange each scoop in the center of a sherbet round. One at a time, working quickly, gather the plastic together so the sherbet encases the frozen yogurt, and shape into a small ball. Place each creamsicle ball in the egg carton in the freezer as you go. (If the sherbet or frozen yogurt gets too soft as you work, return to the freezer for a few minutes.) Freeze until solid, at least 3 hours or overnight.
Meanwhile, line a rimmed baking sheet with parchment paper. Generously dust with cornstarch using a fine-mesh sieve. Whisk the glutinous rice flour, sugar, orange juice, vinegar and food coloring in a large microwave-safe bowl until smooth. Cover with plastic wrap and microwave, stirring every minute with a rubber spatula, until a translucent dough forms, 5 to 6 minutes; the dough should be very thick. Stir once more and set aside, covered, until cool enough to handle, about 20 minutes.
Transfer the mochi dough to the cornstarch-dusted baking sheet and dust the top generously with more cornstarch. Gently roll out or pat the dough into an even 12-by-18-inch rectangle, about 1/8 inch thick. Cover the baking sheet with plastic wrap and refrigerate the dough until the creamsicle balls are solid.
Punch out 10 rounds of mochi dough using a 3 1/2-inch cutter. Dust off any excess cornstarch on both sides using a pastry brush. One at a time, unwrap each creamsicle ball and position in the center of a mochi round. Gather the edges of dough around the ball, pinching the dough to seal. Wrap each ball with plastic wrap and twist to seal, then place in the egg carton in the freezer. Freeze again until solid, at least 4 hours or overnight. Let sit 5 minutes at room temperature before serving.